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Rolled Broccoli Soufflé

Easier than it sounds, an unusual treat for brunch.



Serves 8 to 12


⅓ cup butter

6 tablespoons flour

⅓ teaspoon salt

¼ teaspoon cayenne pepper or to taste

1¼ cups milk

½ cup freshly grated Parmesan cheese

½ cup grated sharp Cheddar cheese

7 egg yolks at room temperature

7 egg whites at room temperature

¼ teaspoon cream of tartar


1. Melt butter in saucepan. Whisk in flour, salt, and cayenne pepper. Cook over low heat, stirring constantly for 1 to 2 minutes. Add milk and bring to a boil, stirring constantly over low heat.

2. Beat in Parmesan and Cheddar cheeses. Stir until cheese melts.

3. Lightly beat egg yolks. Stir 1 to 2 tablespoons of hot cheese mixture into egg yolks, then beat warmed yolks into cheese mixture. Set aside.

4. Beat egg whites with cream of tartar until they hold stiff peaks. Fold egg whites into cheese mixture.

5. Line a greased jelly roll pan with waxed paper, then grease paper. Spread soufflé evenly in pan and bake at 350° for 15 to 17 minutes, or until firm and lightly browned. Allow to remain in pan while making broccoli filling.


Broccoil Filling

½ cup minced onion

2 tablespoons butter

1 bunch broccoli, steamed for 10 minutes, and finely chopped

⅛ teaspoon salt

½ cup sour cream

¼ cup shredded sharp Cheddar cheese plus ¼ pound sliced Cheddar cheese


1. Sauté onions in butter until soft. Add broccoli, salt, sour cream, and the shredded Cheddar cheese and mix well.

2. Invert the jelly roll soufflé on waxed papper that has been lightly sprinkled with Parmesan cheese. Carefully peel paper from back of the baked roll.

3. Spread broccoli mixture evenly over surface and roll up the soufflé. Place seam side down on a greased cookied sheet and lay sliced Cheddar cheese over top.

4. Broil until cheese melts. Slice and serve.


Reprinted from Applehood & Motherpie by The Junior League of Rochester, JLR Publications, Rochester, NY, 1981.








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